Ingredients:
- 2 cups cooked diced chicken
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (10 3/4 ounces) cream of chicken soup
- 1 cup sour cream
- 1 (7 oz.) can Herdez Salsa Verde (green hot sauce)
- 16 corn tortillas, each cut into 4 wedges
- chili powder or paprika
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
Preparation:
Combine chicken, soups, sour cream, and Salsa Verde. Alternate first mixture with layers of tortilla pieces and cheese. Sprinkle top with chili powder or paprika. Cook in Crock Pot on low for 4 hours or high for 2 hours. Serve chicken casserole with garnish of guacamole or sour cream and chopped tomatoes and green onions, along with a tossed salad.
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